Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure

被引：4

作者：

Ciurzynska, Agnieszka ^{[1
]}

Bajno, Joanna ^{[1
]}

Olsinski, Ignacy ^{[1
]}

Pisarska, Agata ^{[1
]}

Ostrowska-Ligeza, Ewa ^{[2
]}

Palacha, Zbigniew ^{[1
]}

Lenart, Andrzej ^{[1
]}

机构：

[1] Warsaw Univ Life Sci, SGGW, Fac Food Sci, Dept Food Engn & Proc Management, 159c Nowoursynowska St, PL-02776 Warsaw, Poland

[2] Warsaw Univ Life Sci, Fac Food Sci, Dept Chem, SGGW, Warsaw, Poland

来源：

DRYING TECHNOLOGY | 2018年 / 36卷 / 10期

关键词：

Aeration; hydrocolloids; sorption properties; structure; thermal analysis; AERATED FOOD-PRODUCTS; GLASS-TRANSITION; WATER SORPTION; MECHANICAL-PROPERTIES; ACOUSTIC PROPERTIES; STATE TRANSITIONS; GELS; ISOTHERMS; MOISTURE; STABILITY;

D O I：

10.1080/07373937.2017.1393824

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The aim of this work was to investigate the effect of aerated structure on sorption properties and phase transitions temperature of freeze-dried hydrocolloid gels. Sugars and citric acid were added to gels with low-methoxyl pectin (LMP), the mixtures of xanthan gum and locust bean gum, xanthan gum and guar gum, to create freeze-dried strawberry model. Hydrocolloid type changed freeze-dried strawberry model properties, but aeration time was generally insignificant. LMP gels porous structure increased sorption properties and decreased the glass transition temperature. Freeze-dried strawberry models based on hydrocolloids mixture were characterized by more compact structure, which decreased the sorption ability and increased the glass transition temperature.

引用

页码：1209 / 1223

页数：15

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